Do you know which vegetable Dr. John Watson valued above the rest?
Do not know?
Here is the first hint: this is a perennial herb of the buckwheat family.
So, nothing cleared.
Then the second tip: it has thick stems, large burdock-shaped leaves, it blooms with white or pink flowers, and its fruit resembles a nutlet.
Didn’t help either.
Then here are three of its unique features: in the USA it is called a “pie plant”, only its fat, fleshy stems are eaten, and they have a pleasant sour taste..
That’s right, it’s rhubarb!
Rhubarb is a very curious herb.
This unique plant brings a triple benefit to a person: you can use all its parts, and tops, and roots.
In appearance, the bush of this plant, most of all resembles a burdock, but, as you see, it is three times more useful.
Homeland of rhubarb in Southeast Asia, Mongolia or China, it is more widespread there..
And he moved to Europe only in the 16th century through the territory of Russia.
More than other Europeans, he was loved by the British, who consider him a typical English plant.
But the first 200 years, the British grew rhubarb only as an ornamental plant: they decorated their parks, gardens and front gardens.
And only three hundred years ago, someone offered them to chew the stems of this plant..
Since then, he is appreciated according to merit: what is not cooked only from him.
Do you remember how Dr. Watson always rejoiced when Mrs. Hudson reported that she cooked rhubarb soup for dinner?
Oh, the doctor knew a lot about tasty and healthy food.!
We confirm emotions with formulas: chemical composition
The nutritional value of the stems is quite high..
First of all, it is a source of valuable dietary fiber, they are 3.2%..
In second place are carbohydrates, their 2.5%.
The third place is occupied by proteins with a score of 0.7%.
A lot of rhubarb and vitamins:
- C – 10 mg !;
- E and PP – 0.2 mg;
- B2 and beta-carotene, 0.06 mg each;
- B1 – 0.01 mg for every 100 grams of product.
Not only healthy, but tasty
Rhubarb is remarkable even if it appears in vegetable gardens when fruit plants are still in bloom..
At this time, the stems of the plant, can replace the berries and fruits in the fight of man with winter avitaminosis..
In central Russia in mid-May, it is already possible to feast on fresh sour rhubarb stalks..
Before you start chewing the stems of this plant, they should be cleaned like bananas, because the surface of the stems is rough.
Children can use them without any pretreatment, well, except that dipping in granulated sugar is tastier..
Compote based on this plant is also very popular..
With it, you can increase your appetite, improve digestion and fill the body with vitamins..
Compote has a sweet and sour taste, smells good and perfectly quenches thirst..
- In addition, it is very easy to cook it: a pound of peeled and diced stems boil for 5 minutes in 2 liters of water with the addition of 5-6 tablespoons of sugar;
- When the fruit has cooled and infused, you can add ice, raisins or lemon to taste..
Fans of rhubarb compote not only drink it in spring and summer, but also harvest it for a long winter.
To preserve compote it is worth putting double the rate of sugar, so it will last longer.
Rhubarb root is a long-known drug.
A thick large rhizome on the cut is white with yellow or red veins, and the taste is bitter due to the content of glycosides in it.
This drug is used only in small doses, as in large toxic.
Pharmaceutical medicines based on rhubarb root are used to stimulate appetite and improve digestion..
The root of the plant, contained in the composition of the plant collection “Holaflux”, used as a choleretic.
And from the roots of rhubarb prepare the medicine “Chrysarobin”, which alleviates the suffering of patients with psoriasis..
Those who like to be treated on their own need to know that the root of this plant has a fixative effect on the intestines in small doses, and at higher doses the effect will be opposite. 0.2-0.5 grams of rhubarb root powder will serve as a choleretic and laxative, and 2 grams of powder will give a laxative effect..
To prepare the roots as a medicine, they must be dug out of the ground in September, washed, cut into pieces and dried at a temperature not higher than 60 degrees.
When for the manufacture of medicines you need powder from the roots, they can be crushed in a coffee grinder or in a manual mortar with a pestle..
Cooking rhubarb: the first, second and third
When cooking stems should follow some rules.
- Stems are always cleaned from a hard outer surface;
- Cooking rhubarb can only be in stainless steel dishes or with Teflon and ceramic coating. Unprotected metal surfaces will necessarily react with the acid in the plant, and the taste of the dish and the appearance of the dish will deteriorate;
- Unwashed fresh rhubarb should be stored in the refrigerator for no more than three weeks, tightly wrapped in a film.
We offer you a few recipes for rhubarb, which will be as useful as he is raw.
Dietary soup with vegetables
- It is necessary to cut 1 carrot and 1 parsley root into strips, lower them into 2 liters of boiling water, and after a couple of minutes, put in half a glass of green peas and 3 sliced potatoes;
- Separately cook 100 g of rhubarb until the stems soften. Boiled rhubarb rub through a sieve with two boiled chicken eggs;
- When the potatoes and carrots are cooked, pour the rhubarb puree into the vegetable broth, boil for 3 minutes, add salt to taste;
- Serve soup with sour cream and herbs.
Pork with rhubarb sauce
- 800 grams of pork tenderloin stew in a skillet in a marinade of a glass of dry red wine and 3 tablespoons of mustard;
- Simultaneously prepare a sauce of 300 grams of rhubarb, 150 grams of sugar and 100 ml of water, boiling the rhubarb for 6 minutes in sugar syrup, and then rubbing it through a sieve;
- Put the pieces of pork on a dish, sprinkle with herbs and pour the sauce.
- Preparing is very simple: a kilogram of rhubarb to fill up with a kilogram of sugar, let it stand for a day;
- Then boil on the stove for 15 minutes, stirring constantly.
From fresh rhubarb and such a jam is also an excellent filling for pies..
Later, its petioles grow coarser, and the concentration of oxalic acid begins to increase in them, and this is harmless.
Rhubarb is not for everyone.
It successfully combines pectins and organic acids, this composition speeds up digestion and removes toxins..
But you need to know the measure: there may be unexpected violent reactions from the stomach and intestines.
That is why you should not use rhubarb for pregnant women, and nursing is generally contraindicated.
Here is a wonderful plant this rhubarb: and feed, and cure, and decorate the front garden.
Dishes are cooked quickly, look beautiful, are healthy, and taste good.!
Grow and use it wisely, you will always be healthy and happy!
What kind of plant, composition, what benefit or harm it can bring to the human body, all this you can learn from this video: